Pulled Pork – Chipotle Carnitas Sous Vide

Special thanks to Uncle Rick for testing and tweaking on this recipe!


  • 7-8 lbs pork butt thawed
  • 3 Tbsp vegetable oil
  • 1 white onion chopped
  • 2 cans Ro-tel Tomatoes & Chiles
  • 2 Tbsp Minced Garlic
  • 1.5 tsp dried oregano
  • 1/2 tsp ground cloves
  • 2 tsp ground chipotle pepper or you can buy dried and grind your own
  • 3 tsp cumin
  • 1 cups beef broth
  • 1 Tbsp salt
  • 2 tsp pepper
  • 2 bay leaves


  1. Remove the bone from the pork butt.
  2. Cut the pork into fist sized pieces.
  3. Heat oil in two skillets.
  4. In the first skillet:
    1. Brown the pork on all sides.
  5. In the second skillet:
    1. Brown the onions.
    2. Add the Ro-tel, browned onions, garlic and spices into the pan and simmer for 15 minutes.
    3. This is the only time the vegetables will actually cook.
  6. Let the ingredients of both skillets cool slightly before adding them and the bay leaves to a large sous vide bag.
  7. Sous Vide at 165°F (74°C) for 18 to 24 hours.
  8. Remove pork from the bag and save the liquid and vegetables.
  9. Strain the liquid to save the vegetables (reserve the liquid and the vegetables).
    1. NOTE:  You could place the liquid in the freezer until the grease coagulates so it can be easily removed.
  10. Remove bay leaves.
  11. Shred the pork in a large bowl.
    1. Optionally, you can brown the pork in a cast-iron skillet at this stage.
  12. Stir all the vegetables and the half of the liquid back to the pork.
Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *